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LEMON CHESS PIE

2 c. sugar
1 Tbsp. cornmeal
4 eggs, unbeaten
1/4 c. milk
4 Tbsp. grated lemon rind
1/4 c. lemon juice
1 unbaked 9-inch pie shell

Place 2 cups of sugar and 1 tablespoon of cornmeal into
large bowl. Toss lightly with a fork. Add 4 eggs unbeaten and
remainder of ingredients. Beat until smooth and pour into
uncooked pastry shell. Bake at 350 degrees for 375 degrees for 35 to 45
minutes until golden brown.

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